Greek Tabouli Salad

• 1-1/2 cup Boiling Water
• 1-1/2 cup Wheat Bulgur
• 1 can Dark Red Kidney Beans, Drained And Rinsed
• 1 can Garbanzo Beans, Drained And Rinsed
• 2 whole Large Garden Tomatoes
• 1 whole Juice Of One Lemon
• 1/2 whole English Cucumber, Diced
• 1/2 cups Scallions Sliced Thin
• 1/3 cups Fresh Parsley, Minced
• 1/4 cups Fresh Walnuts, Diced Fine
• 1/4 cups Marinated Artichoke Hearts, Diced, Marinade Reserved
• 20 whole Mint Leaves, Minced
• 1 drop Olive Oil, Can You Dash Olive Oil?
• 1 dash Balsamic Vingar
• 1 dash Kosher Salt To Taste
• 1 dash Fresh Ground Pepper, to taste

1. Add boiling water to bulgur in heat-proof dish, cover with inverted plate and allow to steam/soak for 60 minutes.
2. In the meantime, combine remaining ingredients and refrigerate.
3. When soft and chewy, combine bulgur with refrigerated ingredients, adding reserved artichoke marinade to taste.
4. Refrigerate again until all flavors have married and enjoy!

boiling water, kidney beans, garbanzo beans, tomatoes, whole juice, cucumber, scallions, fresh parsley, ubc, ubc, mint, olive oil, balsamic vingar, kosher salt, ground pepper

Taken from tastykitchen.com/recipes/salads/greek-tabouli-salad/ (may not work)